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Clam Lasagne

Fettuccine.Inn's picture
Ingredients
  Lasagna noodles 10 (10 Sheets)
  Spinach 1 Pound, trimmed, washed, coarsely chopped
  Margarine 1 Tablespoon
  All-purpose flour 1⁄4 Cup (4 tbs)
  Clam juice/Fish stock 2⁄3 Cup (10.67 tbs)
  Canned clams with juice 10 Ounce, drained (2 Cans, 5 Ounce Each)
  Parsley 1⁄4 Cup (4 tbs), chopped
  Lemon juice 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Pepper 1 Pinch
  Ricotta cheese 2 Cup (32 tbs)
  Mozzarella cheese 8 Ounce, thinly sliced
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

GETTING READY
1) Preheat the oven.
2) Cook the lasagna noodles for 8 minutes until tender. Rinse, drain and set aside.
3) In a pan, boil water and cook the spinach till it wilts. Squeeze out all excess water and keep aside.

MAKING
4) In a saucepan, melt margarine and saute flour, cooking it for a minute over medium flame. Add in clam juice along and reserved clam liquid.
5) When the sauce starts bubbling, take off the saucepan from the flame and add in clams, parsley, lemon juice, basil, oregano, thyme, garlic and pepper.
6) In the baking dish, place 3 lasagna sheets at the bottom. Spread half of the ricotta cheese over it, half of the spinach mixture and half of the mozzarella cheese, 1/3 of clam sauce and three more lasagna sheets. Repeat the layers to finish all the mixture and top with leftover clam sauce and parmesan cheese.
7) Bake uncovered for 30 minutes.

SERVING
8) Serve the lasagna hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
8

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